Oven-Dried Persimmons
Serves about 2 cups
Dried persimmons make a delicious addition to cookies, breads, granola, yogurt, trail mix, or cooked cereals.
Drying your own persimmons is easy to do at home, either in your oven or with a fruit dehydrator. Creating even slices of fruit is important, so use a mandoline or Beringer slicer if possible.
12 firm, ripe Fuyu persimmons, peeled and cut crosswise into 1/8-inch thick slices
Preheat your oven to 175 degrees F. If your have a convection feature, turn this on and set the oven temperature to 150 degrees F.
Arrange the persimmon slices in a single layer on 2 baking sheets. Bake for 8 to 10 hours, switching the position of the baking trays several times. (Convection ovens will take less time.)
At the halfway point, flip the fruit slices to promote even drying. The fruit should dry to a rich pumpkin color and should be light and leathery, not sticky.
Remove the trays from the oven and let the fruit cool completely. Store in glass or plastic containers and seal tightly. Enjoy them as a snack, or dice them into recipes.
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